I just got done watching Adam Richman eating Rockie Mountain Oysters in Denver, and have seen them on other cooking shows. They are huge. I have been eating them for about 35 years, but they were always from castrated (by moi) calves and were the size of marbles. Surely the flavor must differ from these little pups to the scrotti of the big studs. Has anyone eaten both and can offer a flavor comparison?